Best 20 Country Fried Steak Recipes

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Indulge in the Southern comfort food classic, Country Fried Steak, with our curated collection of delectable recipes. These recipes offer a delightful twist on the traditional dish, using various cooking techniques and flavorful ingredients to tantalize your taste buds. From the crispy, golden-fried crust to the tender and juicy steak, each recipe promises an explosion of flavors and textures. Whether you prefer a classic pan-fried version, a flavorful oven-baked option, or a healthier air fryer variation, we have something for every palate and preference. So, get ready to embark on a culinary journey and discover the perfect Country Fried Steak recipe that will become a staple in your home cooking repertoire.

Here are our top 20 tried and tested recipes!

COUNTRY FRIED STEAK



Country Fried Steak image

This country fried steak recipe was originally my grandmother's, but I thought it was really bland so I added seasoning to it. Serve it with country gravy and mashed potatoes.

Provided by Laura

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 25m

Yield 4

Number Of Ingredients 10

1 egg
¼ cup milk
1 cup all-purpose flour
1 (4 ounce) packet saltine crackers, crushed
1 ½ teaspoons seasoned salt
1 ½ teaspoons onion powder
1 ½ teaspoons garlic powder
1 ½ teaspoons Montreal steak seasoning
4 (4 ounce) cube steaks
2 tablespoons vegetable oil

Steps:

  • Whisk together the egg and milk in a shallow bowl; set aside.
  • Whisk together the flour, crushed saltines, seasoned salt, onion powder, garlic powder, and steak seasoning. Dip the steaks in the egg mixture, then press each steak in the flour mixture. Pat the flour mixture into the steaks to coat them completely.
  • Heat oil in a large skillet over medium-high heat, and fry the steaks until they are golden brown, firm, hot in the center, and just turning from pink to grey, about 4 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Nutrition Facts : Calories 467.9 calories, Carbohydrate 50.9 g, Cholesterol 75.6 mg, Fat 18.6 g, Fiber 2.1 g, Protein 22.7 g, SaturatedFat 4.4 g, Sodium 1109.2 mg, Sugar 1.6 g

COUNTRY FRIED STEAK AND MILK GRAVY



Country Fried Steak and Milk Gravy image

I have been making this for years and my family just loves it. The gravy is great served over the steak, or on mashed potatoes.

Provided by LIKESTOCOOK

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 35m

Yield 4

Number Of Ingredients 7

4 (4 ounce) cube steaks
½ teaspoon salt, divided
1 ¾ teaspoons ground black pepper, divided
1 cup all-purpose flour
2 eggs, lightly beaten
¼ cup lard
1 cup milk

Steps:

  • Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside. In a shallow dish, mix flour with 1 teaspoon of the pepper. Dredge each steak in flour. Dip in beaten egg, then dredge in flour again.
  • Heat lard in a large, heavy skillet over medium-high heat. Fry steaks 3 to 4 minutes on each side, or until golden brown. Drain on paper towels.
  • Pour off all but 2 tablespoons of the fat. Sprinkle 2 tablespoons of the dredging flour into oil. Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of skillet. Gradually whisk in milk. Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly. Add 1/4 teaspoon salt, and 1/4 to 1/2 teaspoons pepper; gravy should be quite peppery.

Nutrition Facts : Calories 502.1 calories, Carbohydrate 27.5 g, Cholesterol 180.8 mg, Fat 27.7 g, Fiber 1.1 g, Protein 33.4 g, SaturatedFat 10.9 g, Sodium 409.7 mg, Sugar 3.1 g

QUICK COUNTRY-FRIED STEAK



Quick Country-Fried Steak image

That delicious old-country taste right at home. Always a big hit. Whip up some mashed potatoes and even some peas and carrots and you've got a whole meal ready to go! Amount of left-over mixture depends on how evenly and how thoroughly you coat each steak. Tweaking and experimenting will be required to nail down a better proportion ratio so that there is less mix left over.

Provided by Chanory

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 40m

Yield 6

Number Of Ingredients 13

⅔ cup milk
2 eggs
1 ½ cups crushed saltine crackers
¾ cup all-purpose flour
1 teaspoon salt
¼ cup vegetable oil
6 (5 ounce) beef cube steaks
½ cup all-purpose flour
¼ cup minced onion
2 ¾ cups milk
¼ cup vegetable oil
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Beat 2/3 cup milk and eggs together in a bowl. Whisk crackers, 3/4 cup flour, and 1 teaspoon salt together in a shallow bowl.
  • Heat 1/4 cup vegetable oil in a skillet over medium heat.
  • Dip each steak into the milk-egg mixture; transfer to cracker mixture and press to coat evenly.
  • Fry coated steaks in the hot oil until browned, about 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer cooked steaks to a serving platter, retaining drippings in the skillet.
  • Stir 1/2 cup flour into steak drippings until dissolved and pasty, 3 to 4 minutes. Cook and stir onion into flour mixture until evenly coated, 2 to 3 minutes. Pour 2 3/4 cup milk into onion mixture; cook and stir until gravy is smooth and thickened, about 5 minutes. Add 1/4 cup oil to gravy; cook and stir until incorporated and gravy is boiling, about 1 minute. Season gravy with 1 teaspoon salt and black pepper; serve alongside steak.

Nutrition Facts : Calories 563.6 calories, Carbohydrate 39.8 g, Cholesterol 106.8 mg, Fat 32 g, Fiber 1.4 g, Protein 27.9 g, SaturatedFat 8 g, Sodium 1081.9 mg, Sugar 7.1 g

COUNTRY-FRIED STEAK



Country-Fried Steak image

Country Fried Steak is a favorite of field editor Betty Claycomb and her husband, Harold, who live in Alverton, Pennsylvania. "This down-home main dish is simple to make and so delicious!" Betty assures.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 9

1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup buttermilk
1 cup crushed saltines
4 cubed steaks (1 pound)
3 tablespoons canola oil
1 can (10-3/4 ounces) condensed cream of mushrooms soup, undiluted
1 cup whole milk

Steps:

  • In a shallow bowl, combine flour, salt and pepper. Place buttermilk in a shallow bowl. Place saltine crumbs in a third bowl. Coat steaks with flour mixture, then dip into buttermilk and coat with crumbs. , In a large skillet over medium-high heat, cook steaks in hot oil for 2-3 minutes per side or until golden and cooked to desired doneness. Remove and keep warm Add soup and milk to skillet; bring to a boil, stirring to loosen browned bits from pan. Serve gravy with steaks.

Nutrition Facts : Calories 469 calories, Fat 22g fat (6g saturated fat), Cholesterol 77mg cholesterol, Sodium 1134mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 2g fiber), Protein 34g protein.

COUNTRY FRIED STEAK



Country Fried Steak image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 7

2 pounds boneless round steak
Salt
Pepper
Spices (what ever you have available)
Beef tallow or grease
1 quart buttermilk
1 cup flour

Steps:

  • Cut steaks 3/4-inch thick. Pound the steaks with meat tenderizing hammer until about 1/4-inch thick. Season with salt and pepper, to taste, and rub on other spices if you have them.
  • Start heating beef tallow or grease in Dutch oven. Be sure you have enough grease in the pan to cover the steaks (at least 1-inch.) Put the buttermilk in bowl and put the flour on a plate. Wet the steaks in buttermilk and then drag through flour making sure both sides have flour on them. If a thicker crust is wanted, then repeat this procedure again. When grease just begins to smoke, then you are ready to drop in a steak and cook. Cook steak until golden brown on both sides turning steak in grease, if needed. Repeat until all steaks are cooked.

COUNTRY FRIED STEAK & GRAVY - PAULA DEEN



Country Fried Steak & Gravy - Paula Deen image

Biscuit recipe posted separately. The ingredients(for the steak & gravy) lists 4 cups of hot water, but I've read the entire thing several times and can find no use for the hot water. Sent enquiry to Foodnetwork for an answer. Recipe courtesy Paula Deen See this recipe on air Monday May. 01 at 4:00 PM ET/PT. Episode#: PA0709

Provided by Nana Lee

Categories     Lunch/Snacks

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 15

1 1/2 cups all-purpose flour
1/4 teaspoon fresh ground black pepper
8 (4 ounce) tenderized beef round steak (cube steaks)
1 teaspoon seasoning salt
1 teaspoon house seasoning (see below)
2 cups buttermilk
2/3 cup vegetable oil
4 tablespoons flour
1/4 teaspoon fresh ground pepper
1 teaspoon salt (to taste)
1 quart whole milk
1 medium onion (sliced)
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Steps:

  • HOUSE SEASONING:.
  • Mix ingredients together and store in an airtight container for up to 6 months.
  • STEAK:.
  • Combine 1 1/2 cups flour and 1/4 teaspoon of pepper in a small bowl.
  • Sprinkle 1 side of the meat with the House Seasoning and the other side with the seasoning salt, and then dredge the meat in buttermilk and then flour.
  • Heat 1/2 cup oil in a heavy skillet over medium-high heat.
  • Add 2 or 4 of the steaks to the hot oil and fry until browned, about 5 to 6 minutes per side.
  • Remove each steak to a paper towel-lined plate to drain.
  • Repeat with the remaining steaks, adding up to 1/4 cup more oil, as needed.
  • Drain all but 4 TBS drippings, and scrapings.
  • GRAVY:.
  • Add 4 tablespoons flour to the pan drippings, scraping the bottom with a wooden spoon.
  • Stir in the pepper and the salt.
  • Reduce the heat to medium and cook, stirring frequently, until the flour is medium brown and the mixture is bubbly.
  • Slowly add the whole milk, stirring constantly with whisk.
  • Return the steaks to the skillet and bring to a boil over medium-high heat.
  • Reduce the heat to low, and place the onions on top of the steaks.
  • Cover the pan, and let simmer for 30 minutes.
  • NOTE:.
  • See Paula Deen's biscuits to serve with this.

Nutrition Facts : Calories 779.4, Fat 46.2, SaturatedFat 10.2, Cholesterol 29.3, Sodium 29117.7, Carbohydrate 73.5, Fiber 4.6, Sugar 19.8, Protein 20

COUNTRY FRIED STEAK WITH WHITE GRAVY



Country Fried Steak with White Gravy image

Provided by Emeril Lagasse

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 20

1 (1 3/4 to 2-pound) round steak, cut into 4 equal portions
2 1/2 cups milk, divided
3 tablespoons Essence, recipe follows, divided
1 cup fine dried bread crumbs
1/2 pound bacon, diced
Vegetable oil, for frying, if needed
1 1/2 cups bleached all-purpose flour
1/2 cup minced yellow onions
1 large egg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Serving suggestion: Cheesy grits, optional
1 tablespoon black pepper
2 1/2 tablespoons paprika
1 tablespoon onion powder
2 tablespoons salt
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
2 tablespoons garlic powder

Steps:

  • Place the pieces of steak on a plastic wrap covered work surface and cover with another piece of plastic wrap. Pound the meat to a 1/4-inch thickness with a meat mallet. Season both sides of the meat with 1 1/2 teaspoons of the Essence.
  • Fry the bacon in a large skillet until just crisp, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain, leaving the fat in the pan. Set the pan aside.
  • Combine the flour with 1 tablespoon of the Essence in a large shallow bowl. Whisk the egg with 1/2 cup of the milk and 1 1/2 teaspoons of the Essence in another bowl. Combine the bread crumbs and the remaining 1 tablespoon Essence in another shallow bowl or baking dish.
  • Dredge the meat in the seasoned flour, then dip in the egg wash, letting the excess drip off. Dredge the meat in the seasoned bread crumbs, coating each side evenly. Shake off any excess bread crumbs. Reserve the seasoned flour.
  • Reheat the bacon fat in the skillet over high heat until very hot but not smoking. In batches, without crowding (you may only be able to cook 1 portion at a time), carefully add the meat and fry until golden brown, 3 to 4 minutes on each side, adding a small amount of the vegetable oil, if necessary, for frying. Transfer to paper towels to drain.
  • Add 3 tablespoons of the reserved seasoned flour to the pan. Cook over medium-high heat, stirring constantly, for about 2 minutes, to make a light roux. Add the onions and cook, stirring often, until softened, about 4 minutes. Whisk in the remaining 2 cups milk, the salt, and pepper and bring to a boil. Reduce the heat to medium-low and simmer until the sauce is thickened and there is no raw flour taste, about 5 minutes. Stir in the bacon.
  • Serve the steaks with the hot gravy and cheesy grits, if desired.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
  • Published by William Morrow, 1993.

COUNTRY FRIED ROUND STEAK



Country Fried Round Steak image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 16

1 cup all-purpose flour
2 teaspoons salt
1 teaspoon granulated garlic
1 teaspoon ground black pepper
1 teaspoon onion powder
Two (5-ounce) Black Angus top round steaks
Buttermilk
4 ounces whole butter
Country Gravy, recipe follows
1 medium garlic clove, minced
2 ounces bacon grease
4 ounces all-purpose flour
1 cup heavy cream
1 cup water
Black pepper, to taste
Kosher salt, to taste

Steps:

  • Mix flour, salt, garlic, pepper and onion powder together to make seasoned flour mixture.
  • Tenderize steaks by running through a meat tenderizer or beating with a hand meat tenderizer. Soak in buttermilk briefly and then dip in seasoned flour mixture.
  • Heat butter in saute pan on medium high heat. Place breaded steaks in pan and cook until golden brown and tender. Approximately 10 minutes per side.
  • Serve with Country Gravy.
  • Brown garlic in the bacon grease. Stir in flour until smooth. Let roux (grease and flour) cook lightly for a couple of minutes stirring frequently. Add cream and water stirring constantly. Simmer until gravy thickens and is hot. Season with salt and pepper, to taste.

CHICKEN (COUNTRY) FRIED STEAK AND WHITE GRAVY (BOBBY FLAY)



Chicken (Country) Fried Steak and White Gravy (Bobby Flay) image

This recipe comes from the throw down on the Food Network. I tried a lot of different CFS recipes and this one is great. Thanks Bobby!

Provided by Londonsbk

Categories     Meat

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

1 1/4 lbs boneless round steak, fat trimmed and pounded a 1/4-inch thick
1 1/2 cups buttermilk
salt, Kosher
black pepper, fresh ground
2 1/2 cups all-purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon sweet paprika
1 teaspoon cayenne pepper
canola oil
1/2 lb thick slab bacon, cut into lardons
2 tablespoons all-purpose flour
2 cups whole milk, heated
2 tablespoons heavy cream
fresh thyme, finely chopped
salt & freshly ground black pepper
fresh thyme sprig

Steps:

  • Preheat oven to 250 degrees F. Cut the steak into 4 equal portions.
  • Place the buttermilk in a medium baking dish and season with salt and pepper. Combine the flour, garlic powder, onion powder, paprika, cayenne and 2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper in a bowl and divide between 2 baking dishes.
  • Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second dish of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
  • Place 1-inch of oil in a large cast iron skillet until it reaches 350 degrees F on a thermometer. Add the steak, 2 pieces at a time and cook until golden brown on both sides. Remove to a plate lined with paper towels and season with salt. Repeat with the remaining meat. Transfer the meat to a rack set on a baking sheet and place in the oven to keep warm while you make the gravy.
  • Remove all but 2 tablespoons of the fat from the pan, leaving the crunchy pieces from the breading. Add the bacon and cook until golden brown and crisp. Remove with a slotted spoon to a plate lined with paper towels.
  • Return the pan to the stove over medium heat. Whisk the flour into the pan and let cook for 1 minute. Slowly whisk in the warm milk and continue to cook, whisking occasionally until thickened. Stir in the heavy cream and thyme and season with salt and lots of freshly ground black pepper. Serve 1 piece per person ladled with some of the sauce and garnished with a few pieces of bacon. Garnish with thyme sprigs.

BUTTERMILK COUNTRY FRIED STEAK



Buttermilk Country Fried Steak image

"Cooked just like I cook my Texas fried chicken, this chicken fried steak is crunchy on the outside and tender on the inside."

Provided by Paula Todora

Categories     Beef

Time 55m

Number Of Ingredients 7

6 tenderized cube steaks salt
salt and pepper to taste
dash cayenne pepper
1 1/2 c lowfat buttermilk
1 egg
2 c all purpose flour
oil for frying

Steps:

  • 1. Season steaks with salt and pepper to taste. Heat oil on stovetop to 350 degrees.
  • 2. In one bowl mix buttermilk and egg with fork. In another bowl add flour and season with salt and pepper and cayenne, to taste.
  • 3. Dip each steak into egg wash, let excess drip off. Roll both sides in flour and shake off excess.
  • 4. Fry 1 or 2 pieces at a time until golden brown and cooked through, about 3 minutes on each side, depending on how big the steaks are.
  • 5. Drain on paper towels.

CRISPY COUNTRY FRIED STEAK ROLL RECIPE BY TASTY



Crispy Country Fried Steak Roll Recipe by Tasty image

Here's what you need: olive oil, onion, garlic, spinach, beef sirloin flap, salt, pepper, garlic powder, paprika, monterey jack cheese, flour, eggs, panko bread crumbs, oil, butter, garlic, all-purpose flour, milk, salt, nutmeg, freshly ground black pepper

Provided by Matthew Johnson

Categories     Dinner

Yield 6 servings

Number Of Ingredients 21

1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
5 cups spinach
2 lb beef sirloin flap
salt, to taste
pepper, to taste
1 tablespoon garlic powder
1 tablespoon paprika
4 slices monterey jack cheese
2 cups flour
5 eggs, beaten
3 cups panko bread crumbs
oil, to fry
¼ cup butter
2 tablespoons garlic, minced
¼ cup all-purpose flour
2 cups milk
salt, to taste
½ teaspoon nutmeg
freshly ground black pepper, to taste

Steps:

  • In a large pan, heat the olive oil over medium-high heat. Add the onion, garlic, salt, and pepper. Stir until softened, 3-4 minutes.
  • Add the spinach and stir until wilted down. Remove the pan from the heat.
  • Season the steak on all sides with salt, pepper, garlic powder, and paprika. Lay a piece of parchment paper over the cubed steak. Using a meat mallet or rolling pin, pound the steak until ¼-inch (6-mm) in thickness.
  • Remove the parchment paper. Lay the slices on Monterey Jack evenly over the cube steak. Add the sauteed spinach mixture over the cheese.
  • Gently roll up the steak, making sure to keep it as tightly wrapped as possible. Place the steak log on a sheet of plastic wrap. Wrap the steak up, tightly securing each side.
  • Refrigerate the steak for 1 hour.
  • Place the flour, eggs, and panko in three separate shallow dishes.
  • Gently unwrap the steak roll from the plastic wrap. Dip it into the flour, dusting off any excess. Dip the steak roll into the eggs, into the panko, and then back into the eggs, and back into the panko.
  • Preheat oven to 325˚F (160˚C).
  • Fill a pot with tall sides with one inch (2 cm) of oil and heat to 350˚F (180˚C).
  • Gently place the steak roll into the oil, and fry until golden brown, about 2-3 minutes.
  • Gently turn the steak over with tongs, and fry until the other side is golden brown, about 2 minutes.
  • Transfer the steak roll to a baking sheet.
  • Bake for 25-30 minutes.
  • To a small pot on medium heat melt the butter, add garlic and the flour, mix the ingredients together until a loose paste forms and cook this mixture on low until it starts to darken just a bit, about 5 minutes.
  • Add in the milk, salt, nutmeg, pepper, and whisk until smooth. Let the gravy come to a simmer, then take off the heat.
  • Once the steak Rolls are finished. rest at room temperature for at least 10 minutes. Slice into four to six slices.
  • Serve with mashed potatoes, green beans, carrots, corn and peppercorn gravy.
  • Enjoy!

Nutrition Facts : Calories 954 calories, Carbohydrate 89 grams, Fat 42 grams, Fiber 3 grams, Protein 53 grams, Sugar 9 grams

COUNTRY FRIED STEAK WITH BUTTERMILK GRAVY



Country Fried Steak with Buttermilk Gravy image

This is real Southern comfort food. The buttermilk is an unsual ingredient in gravy but it tenderizes the steak and tastes wonderful. It took me a while before I would first try this recipe because of the buttermilk, but once I did, I was hooked. The gravy doesn't "look" good until the cheese is added but don't let this fool you. This is really a delicious dish and is one that after you have it started, can be left to cook on low with minimal attention.

Provided by TPubmgjbd

Categories     Steak

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs round steaks, cut into serving-size pieces (pound it to get it as thin as possible)
salt and pepper
flour, to dredge steak pieces
1 tablespoon oil
1 large onion, chopped
1 cup water
1 cup buttermilk
1 cup shredded sharp cheddar cheese

Steps:

  • After pounding steak, season with salt and pepper then dredge in flour.
  • Place oil in a large skillet and heat on medium-high.
  • Brown steak in oil.
  • Add onion and cook until tender.
  • Add water and buttermilk and stir.
  • Lower heat to medium-low and cook steak, covered, until tender, about 1 hour.
  • Stir occasionally.
  • The"gravy" will look as if the buttermilk and water are separating at this point.
  • Do not be concerned.
  • When the cheese is added, everything blends together to make a delicious gravy.
  • Just before serving, add cheese and stir to melt.

Nutrition Facts : Calories 322.4, Fat 14.8, SaturatedFat 6.5, Cholesterol 107.6, Sodium 240, Carbohydrate 4.7, Fiber 0.3, Sugar 3.1, Protein 40.7

COUNTRY FRIED STEAK WITH CREAM GRAVY



Country Fried Steak with Cream Gravy image

A favorite with our family for years. I serve this with rice. Use milk to thin the gravy if necessary. Hope you enjoy!

Provided by Bev I Am

Categories     Meat

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

2 -2 1/2 lbs cube steaks, cut into serving size peices
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic salt
1/2 cup flour
1/2 cup milk
1/2 cup vegetable oil
1/4 cup flour
2 cups milk (more if desired)
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Sprinkle steaks with 1 tsp salt, 1/2 tsp pepper and garlic salt.
  • Dredge steak in 1/2 cup flour and dip into 1/2 cup milk.
  • Return to flour and dredge again.
  • Brown steaks in hot oil in large, heavy skillet.
  • Remove from skillet and drain on paper towels: set aside.
  • Pour off pan drippings, reserving 3 tbs.
  • Add 1/4 cup flour to drippings; cook over medium heat until bubbly, stirring constantly.
  • Add 2 cups milk; cook stirring constantly.
  • Stir in 1/2 tsp salt and 1/4 tsp pepper.
  • Add steak to gravy; cover and reduce heat and simmer for 25 minutes.
  • Remove cover and cook an additional 5 minutes.
  • Serves 8.

MAKEOVER COUNTRY-FRIED STEAK



Makeover Country-Fried Steak image

A healthier country-fried steak? Sounds like an oxymoron, but it's not. This comforting dish keeps its delicious classic flavors while losing over half the fat. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 10

1 beef top round steak (1 pound)
1/2 teaspoon salt
1/2 teaspoon garlic powder, divided
1/2 teaspoon pepper, divided
1/4 teaspoon onion powder
1/2 cup buttermilk
3/4 cup plus 4-1/2 teaspoons all-purpose flour, divided
1 tablespoon canola oil
4-1/2 teaspoons butter
1 cup 2% milk

Steps:

  • Cut steak into 4 serving-size pieces; pound to 1/4-in. thickness. Combine the salt, 1/4 teaspoon garlic powder, 1/4 teaspoon pepper and onion powder; sprinkle over steaks., Place buttermilk and 3/4 cup flour in separate shallow bowls. Dip steaks in buttermilk, then flour. , In a large skillet, cook steaks in oil over medium heat until meat is no longer pink, 3-4 minutes on each side. Remove and keep warm. , In a small saucepan, melt butter. Stir in remaining flour until smooth; gradually add milk. Bring to a boil; cook and stir until thickened, about 1 minute. Stir in remaining garlic powder and pepper. Serve with steak.

Nutrition Facts : Calories 318 calories, Fat 13g fat (5g saturated fat), Cholesterol 80mg cholesterol, Sodium 410mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 1g fiber), Protein 30g protein.

SOUTHERN LIVING'S COUNTRY FRIED STEAK



Southern Living's Country Fried Steak image

Make and share this Southern Living's Country Fried Steak recipe from Food.com.

Provided by Little Bee

Categories     Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 teaspoon salt
1/4 teaspoon pepper
4 (4 ounce) cube steaks
38 saltine crackers, crushed
1 1/4 cups all-purpose flour, divided
1/2 teaspoon baking powder
2 teaspoons salt, divided
1 1/2 teaspoons ground black pepper, divided
1/2 teaspoon ground red pepper
4 3/4 cups milk
2 eggs
3 1/2 cups peanut oil
chopped fresh parsley, to garnish

Steps:

  • sprinkle salt and pepper evenly over steaks.
  • Set aside.
  • combinecracker crumbs, 1 cup flour, baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and red pepper.
  • whisk together 3/4 cup milk and eggs.
  • Dredge steaks in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again.
  • POUR oil into a 12-inch skillet;heat to 360 degrees.
  • Do not use a nonstick skillet.
  • I like to use a cast iron skillet for this.
  • Fry steaks 10 minutes.
  • Turn and fry 4 to 5 more minutes or until golden brown.
  • Remove to a wire rack on a jellyroll pan.
  • Keep steaks warm in a 225 degree oven.
  • Carefully drain hot oil, reserving cooked bits and 1 tablespoon drippings in skillet.
  • whisk together remaining 1/4 cup flour, 1 teaspoon salt, 1 teaspoon black pepper, and 4 cups milk.
  • Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly, 10 to 12 minutes, or until thickened.
  • Serve gravy with steaks and mashed potatoes.
  • Sprinkle with parsley, if desired.

RANCHERO CHICKEN FRIED STEAK W/COUNTRY STYLE GRAVY



Ranchero Chicken Fried Steak W/Country Style Gravy image

Lots of chicken fried steak recipes out there but it's the ranch dressing mix ingredient in this recipe that makes for a great tasting flavor in the breading. I also like this recipe because it calls for cube steak; a cut of meat that is inexpensive yet I have trouble finding recipes on s variety of ways to prepare it. Great for those busy weeknight dinners when you have to have dinner on the table in a flash. I bread my meat the night before and refrigerate, to save some time.

Provided by TheDancingCook

Categories     Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup flour
2 (1 ounce) packages dry ranch dressing mix
salt and pepper, to season
3 cups buttermilk
1 egg, beaten
1 lb cube steak, cut into 4 piece servings
vegetable oil
1 cup chicken broth
1 (2 2/3 ounce) envelope country gravy mix

Steps:

  • In a large Ziploc bag, combine the flour, 1 dressing packet mix, salt and pepper.
  • In a shallow baking dish, combine 2 cups of buttermilk, beaten egg and 1 dressing packet mix; soak cube steaks in mixture.
  • While steaks are soaking, make the gravy: in a small pot, combine 1 cup buttermilk, broth and dry graving mix; simmer over medium heat and stir well and keep warm.
  • One by one, add each steak into Ziploc bag and shake to coat; dip steak back again in buttermilk mixture and recoat and shake in Ziploc bag.
  • In a deep skillet, heat 1/2 inch of oil to 350 degrees; fry steaks for about 4 minutes on each side, or until golden brown.
  • Drain on paper towels; serve with gravy and side dishes.

COUNTRY FRIED ONION AND MUSHROOM STEAK



Country Fried Onion and Mushroom Steak image

This recipe was designed to create a delicious country fried steak with a Salisbury gravy twist! Onions and mushrooms are sauteed and added to the gravy, giving this dish a hearty and complete taste. Enjoy!

Provided by Shyla Lane

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 30m

Yield 4

Number Of Ingredients 14

¾ cup dry bread crumbs
¼ cup grated Parmesan cheese
1 green onion, chopped
4 3-ounce steaks
1 egg
½ cup milk
2 tablespoons butter
2 tablespoons olive oil
¼ cup chopped onion
¼ cup sliced fresh mushrooms
½ cup beef broth
2 tablespoons all-purpose flour
1 tablespoon cornstarch
salt and pepper to taste

Steps:

  • Combine bread crumbs, Parmesan cheese, and green onion in a container. Beat egg in a bowl until fluffy; add milk and whisk together. Dip steaks in egg batter and then in bread crumb mixture until coated and place on a plate.
  • Heat butter and olive oil in a saucepan over medium heat. Increase heat to medium-high and place steaks in the saucepan. Cook, without moving steaks, 2 minutes. Continue cooking until golden brown, about 2 minutes more. Transfer steaks to a serving plate and reduce heat to medium.
  • Add onion and mushrooms to the saucepan and cook until soft, 3 to 5 minutes. Slowly add broth, flour, and cornstarch, stirring gravy while adding these ingredients. Reduce heat to low and cook without stirring for 1 minute. Stir again, remove from heat, and let sit 1 to 2 minutes more; gravy will thicken as it cools. Cover steaks with gravy.

Nutrition Facts : Calories 711.3 calories, Carbohydrate 22.5 g, Cholesterol 194.7 mg, Fat 34.3 g, Fiber 1.3 g, Protein 73.7 g, SaturatedFat 13.2 g, Sodium 566.4 mg, Sugar 3.4 g

DOWN HOME COUNTRY FRIED STEAK



Down Home Country Fried Steak image

Everybody's got their favorite recipe for country fried steak, but if you don't-MAKE THIS YOUR FAVORITE!! It makes plenty of gravy and we like to serve it with mashed potatoes and corn fritters. Be sure the gravy is seasoned to your liking and add more salt or pepper if needed. Thanks to Top Secret Recipes, this is from Shoney's Restaraunt-never been there but this has to be a big seller=)

Provided by CharityAnn

Categories     Meat

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

2 cups flour
1/2 tablespoon salt
1/4 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon seasoning salt (I like Johnny's)
2 cups water
16 ounces cube steaks
vegetable oil (for frying)
1/4 cup flour
2 cups chicken broth
2 cups whole milk
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • The gravy takes the longest, so start the gravy by combining the chicken broth, milk, salt and pepper in a medium sauce pan over medium heat.
  • As it is heating (but before boiling) be very careful and remove about a 1/2 to 1 cup of the hot liquid.
  • Add flour to the liquid and whisk to combine.
  • Pour the hot liquid/flour mixture back into the sauce pan and whisk til smooth.
  • Bring to a boil and cook for 10-15 minutes until thick. Stir frequently.
  • While the gravy is going, heat oil in a deep fryer or large frying pan to 350°F Make sure to have enough oil to cover the steaks while frying.
  • Sift flour, salt, pepper, garlic powder, and seasoning salt together into a large shallow bowl.
  • Pour water into another shallow bowl.
  • Dredge each steak, one at a time, first in the water, then in the flour. Repeat this one more time so that each steak has been coated twice.
  • When all steaks have been coated and the oil is hot, drop the steaks, one at a time, into oil. If needed, work in batches. (I usually do.).
  • Fry for 8-10 minutes, until golden brown. Place on wire rack with paper towels underneath to drain. (This keeps 'em crispy).
  • Serve the steaks hot with gravy poured over.

COUNTRY FRIED ELK/DEER (WILD GAME) STEAK



Country Fried Elk/Deer (Wild Game) Steak image

A Delicious way to prepare your wild game even if guests are coming over! They will love it! You will need an apron (a messy recipe to make) 3 medium bowls, A large skillet, a set of cooking tongs and paper towels or napkins .

Provided by Tree Stand russett

Categories     Deer

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

4 -6 steaks
1 cup flour
1 cup dry breadcrumbs
3 eggs
2 -3 tablespoons vegetable shortening
3 teaspoons lemon pepper
3 teaspoons kc masterpiece barbecue seasoning or 3 teaspoons season salt

Steps:

  • First, Thaw your steaks. Then use a meat tenderizer to hammer the steaks on both sides. If you don't have a tenderizer you can use a knife and hit the steak in a parallel hatching pattern, then cross hatch them, on both sides. (BE CAREFUL!) Set aside.
  • Second, set out your 3 medium bowls. In the first one put 1 cup flour, and 3 tsp of lemon pepper and mix. The second bowl is your beaten eggs. The third bowl will be 1 cup of breadcrumbs mixed with your barbecue seasoning/season salt.
  • Next, put a large skillet on the stove. Melt your 2 to 3 TBSP of vegetable Shortening on medium low.
  • (You will want to start with your thickest Steak and end with your thinnest.) Take a steak with your fingers (if you don't mind globby fingers) or a set of tongs, and dredge it in the flour mixture on all sides. Then dredge it in the egg mixture (all sides) followed by the breadcrumb mixture. Carefully place in the skillet. Repeat this process until all steaks are in the skillet.
  • Cook for approximately 6 minutes on each side. Check the center of your thickest steak with a knife before removing them from the heat. It should be just slightly pink or medium well done. (Its not a good idea to under or overcook wild game) Place the steak on a paper towel covered serving platter (to absorb the excess oil).
  • Serve hot and enjoy!

AWESOME COUNTRY FRIED STEAK & EGGS



Awesome Country Fried Steak & Eggs image

Okay, here comes the breakfast of champions. I love country-fried steak, and when you combine it with two eggs... over easy (it has to be over easy), and some hash browns, toast or better yet, some nice skillet-baked buttermilk biscuits... Well, I'm in heaven. I don't have this type of breakfast everyday. As a matter of...

Provided by Andy Anderson !

Categories     Meat Breakfast

Time 40m

Number Of Ingredients 18

THE COATING
1 c flour, all purpose
1 1/2 tsp baking powder
1/4 tsp salt, table variety
1 Tbsp shortening, or oil, or softened butter
THE COUNTRY-FRIED STEAK
1/2 c flour, all purpose
1/2 tsp salt, table variety, or to taste
freshly ground black pepper, to taste
1 large egg
2 Tbsp water
2 bottom or top round steaks (1/2 pound each), pounded to tenderize
1/3 c vegetable oil
THE MILK GRAVY
2 1/2 Tbsp flour, all purpose
1/4 tsp salt, table variety
1/8 tsp freshly ground black pepper, or to taste
1 1/2 c milk, whole fat

Steps:

  • 1. Disclaimer: I just want to say, up front, that this recipe probably has enough calories, and fats to service a platoon of soldiers. I think I could have this as a breakfast every day... But I don't.
  • 2. THE COATING
  • 3. Mix together all the dry ingredients in a bowl.
  • 4. Using your hands, or a pastry blender, cut the shortening, or the oil, or softened butter into the dry ingredients, until the mixture resembles a coarse meal.
  • 5. Reserve for later use.
  • 6. Chef's Note: If you make more of this than you need, simply place it in the refrigerator in a tightly sealed container. It should last for several months.
  • 7. THE COUNTRY-FRIED STEAKS
  • 8. Chef's Note: When you tenderize a steak, you are essentially pounding it with a dimpled mallet, which is an excellent way to take out your frustrations. But something else besides tenderizing is happening. You're pounding what's on the surface of the steak into the interior of the steak. If there are any nasty bacteria on the outside, they are now on the inside. Two things: First, make sure that you're working with fresh steaks, and second, make sure you cook them thoroughly, minimum internal temperature should be 160f (71c). No rare or medium rare when it comes to tenderized steaks, or any ground meat products.
  • 9. Add the flour, salt, and pepper to a shallow pan and thoroughly combine.
  • 10. Whisk the egg and water together, and add to a second shallow pan.
  • 11. In a third pan add the coating mix, which you previously made.
  • 12. Start with the flour, and coat the steaks.
  • 13. Next dip into the egg mixture.
  • 14. Finally, coat the steaks generously with the coating mix.
  • 15. Allow the steaks to rest on a parchment-lined baking sheet for 20 minutes.
  • 16. Chef's Note: The resting period will help to set the crust.
  • 17. Chef's Tip: While the steaks are resting, you might want to drop down a bit in the recipe, and make the milk gravy. Then, keep it warm on a side burner, and cook the steaks. And speaking of steaks, let's get to it... I'm hungry.
  • 18. Add the oil into a large frying pan (I prefer cast iron), over medium-high heat.
  • 19. When it begins to shimmer, add the two steaks, and fry 4 to 5 minutes per side, or until they are nice and golden brown.
  • 20. Remove the steaks from the pan, and drain on paper towels.
  • 21. THE MILK GRAVY
  • 22. Remove all but three tablespoons of the oil from the pan that you used to cook the steaks, and place over a burner at medium heat.
  • 23. Add the flour to the pan, and mix until it absorbs all the oil (you're making a roux).
  • 24. Add the salt and black pepper, and combine.
  • 25. Add the milk to the roux, and whisk until thoroughly combined, and thickens.
  • 26. Chef's Tip: To prevent lumps in the gravy, after adding the flour to the oil, slowly add the milk a little at a time and mix with the whisk, and then add more milk and whisk until all the milk has been added, and you have the desired consistency. Check for proper seasoning, and you've got it.
  • 27. Serving Suggestion: Fry up two nice over-easy eggs, lay the steak next to the eggs, with some hash browns and cover in the milk gravy... don't forget a couple of nice skillet baked buttermilk biscuits. Now that's a proper Southern breakfast... Enjoy
  • 28. Keep the faith, and keep cooking.

Tips:

  • Use a good quality cut of steak, such as a cube steak or a top sirloin steak.
  • Tenderize the steak before cooking to make it more tender.
  • Use a well-seasoned flour mixture to coat the steak.
  • Fry the steak in hot oil until it is golden brown and cooked through.
  • Serve the steak with your favorite sides, such as mashed potatoes, green beans, or corn.

Conclusion:

Country-fried steak is a delicious and easy-to-make dish that is perfect for a weeknight meal. With a few simple tips, you can make a country-fried steak that is crispy on the outside and tender on the inside. Serve it with your favorite sides for a complete meal that the whole family will enjoy.

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